Gun Mandu
Gun Mandu are crispy pan-fried Korean dumplings, typically filled with a savory mixture of meat and vegetables. They make a fantastic appetizer or a satisfying snack. Serve with a simple soy-vinegar dipping sauce.
Forkin tarafından hazırlanan özgün tarif
- Toplam süre
- 50 dk.
- Porsiyon
- 4
- Zorluk
- Orta
Alerjen bilgisi: gluten, susam, soya ve soya fasulyesi içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.
Ön hazırlık
Malzemeler
filling
- 250 gground pork
- 100 gnapa cabbage, finely chopped
- 100 gtofu, pressed and crumbled
- 50 gglass noodle, cooked and chopped
- 2 dişgarlic, minced
- 1 çay kaşığıginger, grated
- 1 yemek kaşığısoy sauce
- 1 çay kaşığısesame oil
- 0,5 çay kaşığıblack pepper
assembly
- 30 adetwheat dumpling wrappers (mandu-pi), round or square
- 50 mlwater
cooking
- 4 yemek kaşığıvegetable oil
dipping sauce
- 2 yemek kaşığısoy sauce
- 1 yemek kaşığırice vinegar
- 0,5 çay kaşığısesame oil
- 1 çay kaşığısesame seed, toasted(isteğe bağlı)
Ekipman
large bowl · lid · non-stick skillet
Hazırlanışı
Adım adım
- 1
Prepare the filling: In a large bowl, combine the ground pork, napa cabbage, tofu, glass noodles, minced garlic, grated ginger, soy sauce, sesame oil, and black pepper.
Yaklaşık 5 dk.
Aşçının notu: Ensure the tofu is well-pressed to remove excess water, which can make the filling watery.
- 2
Mix the filling thoroughly until all ingredients are evenly distributed.
Yaklaşık 2 dk.
Aşçının notu: Using your hands is often the most effective way to combine the filling.
- 3
Assemble the mandu: Take one mandu wrapper and place a small spoonful of filling in the center.
Aşçının notu: Do not overfill the wrappers, or they will be difficult to seal.
- 4
Dip your finger in water and moisten the edges of the wrapper.
- 5
Fold the wrapper in half to create a half-moon shape, pressing firmly to seal the edges. You can crimp the edges for a decorative finish.
Yaklaşık 15 dk.
Aşçının notu: Ensure there are no air pockets inside the dumpling to prevent bursting during cooking.
- 6
Repeat with the remaining wrappers and filling.
Aşçının notu: Place assembled mandu on a lightly floured surface to prevent sticking.
- 7
Cook the mandu: Heat vegetable oil in a large non-stick skillet over medium heat.
Yaklaşık 2 dk.
Aşçının notu: Use a skillet large enough to cook several mandu without crowding.
- 8
Place a single layer of mandu in the hot oil and cook for 2-3 minutes until the bottoms are golden brown and crispy.
Yaklaşık 3 dk.
Aşçının notu: Avoid overcrowding the pan; cook in batches if necessary.
- 9
Add a small amount of water to the skillet, cover immediately with a lid, and steam the mandu for 5-7 minutes until the filling is cooked through and the wrappers are tender.
Yaklaşık 7 dk.
Aşçının notu: The water will create steam, ensuring the filling cooks thoroughly while keeping the wrappers soft.
- 10
Remove the lid and cook for another 1-2 minutes, allowing any remaining water to evaporate and the bottoms to re-crisp.
Yaklaşık 2 dk.
Aşçının notu: This step ensures a perfectly crispy bottom and a tender top.
- 11
While the mandu cook, prepare the dipping sauce by combining soy sauce, rice vinegar, and sesame oil in a small bowl.
Yaklaşık 1 dk.
Aşçının notu: Add toasted sesame seeds for extra flavor and texture if desired.
- 12
Serve the Gun Mandu hot with the dipping sauce.
Tazeliğini koruyun
Store leftover cooked mandu in an airtight container in the refrigerator.
Reheat in a lightly oiled pan over medium heat until crispy and warmed through, or in an air fryer.